We have fallen in love with this bread, so typical of Venezuela and Colombia. A simple recipe that you will have ready in just a few minutes. The secret is flour and patience when frying them, the rest is a breeze.


300 pre-cooked flour corn

1 teaspoon of salt

480ml of water

Olive oil to grease pan


  1. Put the flour in a bowl and make a well in the middle.
  2. In a saucepan, warm the water together with the salt, you must dissolve it well.
  3. Add the water to the flour, mix with your hands little by little until you obtain a moist dough that does not stick.
  4. Make portions with the dough to make the arepas. First form a ball and then carefully crush it until it forms. If it cracks on the sides, press it with your fingers to close it. If they crack a lot, add some water.
  5. Heat the Chef Non Stick frying pan with a little olive oil and place the arepas, be patient, it is better to make them over medium-low heat so that they are cooked inside and out. If you put it too hard they will be golden on the outside and raw on the inside.
  6. Once ready, take out and fill with whatever you like the most.

Photographs and recipe by Raquel .

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